Sir Robert Gordon
Menzies was Australia'a longest serving Prime Minister, and one of Max's
favourite politicians. Razor sharp wit, with exceptional taste, he dominated
Australian life throughout his career. One of the only ex-Australian P.Ms
not to have a Canberra suburb named after him: he stipulated in his will
that this was to be so. However, he does have a few other things left to
remember him by, the Menzies Library at the Australian National University,
and the Yalumba Menzies. A delicious Cab-Sav, with all the right moves.
Deep red colour, suggestive nose, and a full deep plum taste. Released
in 1987 (Max is proud to have a half-dozen of the exceptional '88 rattling
around in the cellar), there really hasn't been a bad vintage. The best
thing to have when tucking in to a rare piece of venison, or fillet steak.
"I did but see it pouring by, and yet I'll love it 'till I die!"
The Coonawarra
region in South Australia is best known for it's Terra Rossa. The soil
is beautiful, and just right for producing full bodied, gutsy reds. Max's
favourites are straight Shiraz, but this blend by Wynns is right up there
with the best. (Remember, Shiraz and Hermitage are esentially the same
thing.) Spicy aroma, with that essential Shiraz smell. Max isn't great
at discriptions, but trust us, you could smell this all day. Rich flavours
of fruit (not surprisingly), with a great full flavour - you certainly
know that you're drinking a Coonawarra red. Just the thing with creamy
King Island brie and water crackers.
Most Australian's
really only know Seaview for their good budget sparklings, but their inexpensive
Cab-Sav shouldn't be missed. Grown in McLaren Vale in South Australia,
this wine has deep chocolate and blackcurrant flavours, or so the label
goes. Personally, Max would call it a satiny dirt taste. We know that doesn't
sound that appealing, maybe earthy would have been a better term. Whatever,
it's a fantastic buy, and goes great with spicy red meat dishes, perhaps
Beef and Black Bean.